New Mexico Hatch Chile Pork

Recently our local grocery store began selling New Mexican Hatch chiles, something I have been wanting for many, many years. Granted I have made plenty of chili over the last ten years or so, but I have always been wanting the Hatch chili. To me, it is a bit like any other. I remember it clearly when we vacationed in New Mexico back in high school. The Hatch chili is crisp, spicy, and offers an awesome brightness. So when I found out the grocery store was finally selling these, I was bound and determined to make some real New Mexico style Hatch green chile with pork.

This chili is not only easy to make, yields a ton, and has plenty for leftovers, but it was one that had just that right amount of heat.

Hatch Chili Pork Recipe

Let’s get started.

Ingredients:

3 lbs pork shoulder, fat trimmed, cut into cubes

1 lb New Mexican Hatch Green Chiles, lightly oiled

Charcoal fire or broiler

1 large onion, diced

4 cloves of garlic, minced

1 tbsp salt, more to taste

1 tbsp cracked black pepper

3 tbsp canola oil

6 large tomatillos, husks removed

1 bunch of fresh cilantro, washed

That’s it. Simple ingredients.

Start by charring your Hatch chilies. I do this on my grill, flipping when the chilies get nice and charred, and softened. Once softened and charred, remove the chilies and place them in a bowl covered with plastic wrap or plastic zip lock bag, allowing them to steam, and ensuring that the exterior skin is easily removed.

After about 10 minutes, remove the chilies, and peel away the exterior charred skin. Cut off the top stem, and remove the seeds from the inside of the chilies. Discard the seeds, then roughly chop the Hatch chilies. Set them to the side.

Hatch Green Chili Pork Ingredients

Next, take your onion, cilantro, tomatillos, Hatch chilies and garlic and add them to a food processor. Pulse down until you have a smooth sauce.

Season the cubed pork with salt and pepper, then heat a large skillet on medium-high heat. Once heated, add in the canola oil, then add the pork in batches. Your goal is to get a nice sear on the exterior of the cubed pork shoulder. Turn the pork to get all sides nice and seared. Once seared, remove to a bowl, and repeat with the remaining pork.

To a slow cooker (please feel free) or large pot, add the pork, as well as the onion mixture. Cook low and slow until the pork is super tender. I did mine in a slow cooker for 8 hours (a perfect thing to do when you head to work).

When you are ready to serve, ladle the Hatch green chili pork into a serving bowl, get some warm tortillas or ladle over an easy cooked egg, and you are ready for a game changer. I added some cannellini beans towards the end of my cook process, but that is only optional.

I was blown away. Seriously. This chili was perfect. It had great heat, great citrus flavor, and screamed comfort all around. If you have access to Hatch chilies, try them. Now I am heading back to buy some more before they are all gone. Hope you enjoy!

2 thoughts on “New Mexico Hatch Chile Pork”

Hi, Dax. Great post. Glad you’re enjoying New Mexico’s Hatch green chiles way up in Wisconsin. FYI: “Chile” is spelled only one way in New Mexico, and “Hatch” is always capitalized because it’s the name of a town as well as an identifier of the specific area where this unique chile is grown. Also, the term “green chile” can mean different things depending on the context. Here’s an explanation of what I mean:

“So what is green chile: a plant, a sauce, a spice, or a stew? The answer is yes.
When green chile peppers are served in sauce form, the sauce is referred to as green chile. When a stew is made from green chile peppers, it is also called green chile. As is the condiment of chopped green chile peppers. Sometimes, green chile (stew) comes with a side of green chile (condiment). The phrase “green chile” can also describe the peppers themselves, the plants they grow on, the powdered spice made from the dried peppers, or a filling for burritos, tamales or enchiladas.”

So now you’re all up to speed about green chile. Hope you’ll come out to New Mexico soon and sample them in all their glorious incarnations. How about peach and green chile jam?